Some of San Francisco's best bites are only available to a very few. Literally. Sometimes not even listed on the menu, you have to be in the know just to order them.
A prime example? The RT Burger. A chargrilled patty from San Francisco’s Olivier’s Butchery with 10 percent dry-aged rib-eye, layered with a Mornay sauce-style amalgam of Fiscalini cheddar and grated parmesan with the signature melt of classic American cheese but so much tastier. It is served with dill pickled onions and their signature burger sauce made with garlic aioli, hot sauce, an Old Bay-inspired spice blend, and Dijon mustard on a house-made bun.
The RT Bistro burger was once a secret menu item at Rich Table.(Courtesy of RT Bistro)
Although Rich Table never had the burger on the menu, up to twelve lucky diners at the bar could order it each night. It disappeared completely during the pandemic and is no longer served at Rich Table, but when sister restaurant RT Bistro (205 Oak St., Hayes Valley) opened earlier this year, the burger appeared on the menu. Based on its justifiable popularity, it’s unlikely to ever leave.
Some exclusive menu items are so extremely limited that they routinely sell out. But that doesn't mean you can't get them: you just need a little patience and some inside information. Here are our picks for some of the best ones in town, and how to score them.
The Threesome at Goldenette
The Goldenette is the spiffy new diner on the corner of Sacramento and Polk. Its all-day menu has three breakfast burritos designed by none other than Wes Rowe, of the gone but not forgotten WesBurger n' More. If you simply can't decide on one, the off-the-menu burrito, the Threesome, combines the fillings of them all. It's a shareable monster stuffed with a chile relleno, tender scrambled eggs, crisp bacon, sausages, tater tots, American cheese, and "golden sauce," which is similar to hollandaise. Be prepared to share! Only 10 are available per day. How to get it? Just say "I'd like a threesome." We know you want to... // 1601 Polk St. (Polk Gulch) goldenettediner.com
The OG Balut at Abacá(Angelo Santa Cruz)
The OG Balut at Abacá
While Abacá has a Secret Menu, the acclaimed modern Filipino restaurant keeps an even deeper secret that is IYKYK only: the OG Balut. For the dish, chef Francis Ang sources duck eggs that are just 14-17 days old from a local producer who sells them at a farmers' market. Served with a Filipino salt, chile sauce, and vinegar sauce, it's a deliciously creamy and eggy experience—and one to check off your bucket list of food adventures. There are only four available per night, and you'll most likely be able to get them on Saturdays. // 2700 Jones St. (Ghiradelli Square), restaurantabaca.com
The Peking Duck Experience at The Happy Crane
One of the most exciting restaurants to open last year, The Happy Crane is still difficult to get into. But while their menu of creative and modern takes on Chinese dim sum and family-style small plates is what most come for, those in the know will want to order the Peking Duck Experience. Chef James Parry spent months perfecting the recipe and techniques to create a Peking duck with meat that is tender and moist, topped with shatteringly crisp skin. Because each duck is cooked to order, very few are available per night and must be reserved in advance. The "experience" offers the perfect portions for a table of four, served with house-made pancakes and Tian Mian Jiang sauce made with pluots, fresh vegetables, and seasonal fruit that cuts the richness of the bird. It's cooked, rested, carved, and plated with care—and takes 90 minutes, so you'll want to order some small plates while you wait. How to score it? Reservations open at noon 30 days in advance and are gone not long after that. // 451 Gough St. (Hayes Valley), thehappycranesf.com
The colorful tuna rib crudo at Shuggie's(Erin Ng)
The Tuna Rib Crudo at Shuggie's
Shuggie's Trash Pie + Natural Wine pivoted recently to simply Shuggie's. That doesn't mean you can't get their pizzas anymore—they are still available on Sunday nights—but the rest of the week, there's another very limited menu item you don't want to miss. The tuna rib crudo is a very exclusive, showstopping item that is available depending on what the team’s fishmonger can get a hold of. A typically discarded cut, the sustainably sourced tuna rib from Royal Hawaiian is brushed with a charred fish caramel tare; topped with makrut lime aioli and a juicy, spicy, colorful combination of pickled Thai chili, tomatillo, lemon cucumber; and garnished with furikake. A double-sided wonder, it's not for the reticent, as diners must dig in and scrape the succulent tuna off the bone with spoons. Typically, no more than 10 are available a night, so order early if you want it (and trust us, you will want it). // 3349 23rd St (Mission), shuggies.world
The St. Lucia Ribs at Palm House
Palm House's kitchen is currently led by Jimi Slagle, the former chef de cuisine at Kin Khao, who has also worked at Nari, Ernest, Marlena, and Berkeley’s Gather. A Houston native, he brings mad barbecue skills and a deluxe library of ingredients to the St. Lucia ribs, which are slathered in a delectable sweet, tangy, spicy sriracha sauce. Impossibly crispy and tender at the same time, they are the perfect complement to any tropical cocktail your heart desires. But since there are as few as five orders a night during the week, and no more than 10 on weekends, your best bet is to get your order in first thing, before deciding what else you want to eat and drink. // 2032 Union St. (Cow Hollow) palmhousesf.com
Only 10 boules of pain de levain are sold per day at Outerlands(Courtesy of Outerlands)
The Burger (and the Boule) at Outerlands
Outerlands also has a craveable burger that is in limited supply. Available only on Wednesdays, practically every table orders it: an almost lacy, thin smashburger made with regenerative beef, cheddar, and house-made pickles, served on a potato brioche bun with fries. Outerlands’ signature bread is their other elusive item. The restaurant only makes around 30 boules of pain de levain per day, and only 10 are available for sale. To get one, make a reservation for dinner and place an order for the bread. If you miss out, you can always order a quarter loaf with their divine cultured butter. // 4001 Judah St. (Outer Sunset) outerlandssf.com
The Flannery Beef Dry-Aged Ribeye at Octavia
At Octavia, chefs Melissa Perello and Jack Irving offer an off-menu, limited item: Flannery Beef dry-aged ribeye (aka the Jorge cut). What makes it so special is that it's a full rib from the first four bones on the chuck end of the prime rib. Described as a very beautiful cut that’s dramatic and full of flavor, it can serve parties of two to four people, depending on its size. The chefs pair the meat with two seasonal sides and sauces such as compound butter or salsa verde. It’s not available nightly and is a limited offering even when they do have it, with anywhere from one to just a handful of cuts available. // 1701 Octavia St. (Pacific Heights), octavia-sf.com
